Three Grain Raspberry Muffins
Ingredients
- 1/2 cup rolled oats ⓘ
- percent low-fat milk (soya milk) or plain soymilk (soya milk)
- 3/4 cup all-purpose flour (plain) ⓘ
- 1/2 cup cornmeal, preferably stone-ground ⓘ
- 1/4 cup wheat bran
- 1 tablespoon baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1/2 cup dark honey ⓘ
- 3 1/2 tablespoons canola oil ⓘ
- 2 teaspoons grated lime zest ⓘ
- 1 egg, lightly beaten ⓘ
- 2/3 cup raspberries ⓘ
Instructions
- Preheat the oven to 400 degrees.
- Line a 12-cup muffin pan with paper or foil liners.
- In a large microwave-safe bowl, combine the oats and milk.
- Microwave on high until the oats are creamy and tender, about 3 minutes.
- Set aside.
- In a large bowl, combine the flour, cornmeal, bran, baking powder and salt.
- Whisk to blend. Add the honey, canola oil, lime zest, oats mixture and egg.
- Beat just until moistened but still slightly lumpy.
- Gently fold in the raspberries.
- Spoon the batter into the muffin cups, filling each cup about 2/3 full.
- Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
- Transfer the muffins to a wire rack and let cool completely.
Nutrition & Diet Analysis (per serving)
799
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).